The development of new technologies such as artificial intelligence (AI), wet extrusion, and mimicking has led to a significant evolution of the food industry, consumer perceptions, and environmental protection policies. These drivers have influenced the plant-based market, leading to a significant increase in the production of plant-based products in the last five years (Aschemann-Witzel et al., 2020). Some of these products include plant-based burgers (De Marchi et al., 2021), sausages (Estell et al., 2021), alternative dairy products (milk, yoghurts, creams, and cheese) (Paul et al., 2020), alternative products for eggs such as crumbled eggs (McClements & Grossmann, 2021), and mayonnaise (Alu'datt et al., 2017).A common problem with plant-based products is the lack of description in sanitary legislation (e.g., CODEX Alimentarius, Chilean Food Safety Manual [RSA], EFSA documents, and others).Currently, plant-based products do not appear as a category, and their food safety description is determined based on rigorous risk analysis considering the closer descriptors found in the CODEX.In this regard, one problem is that the typical microorganisms described as risk are based on public health issues but not necessarily on product stability. Additionally, most plant-based products
